I didn't have the time to make homemade crust so I decided to make this cobbler instead. Also, sometimes with a pie, you end up with more dough than berries this recipe offers a nice ration of berries vs. crust.
Blueberry Cobbler
The Job of Vegan Baking CB by Colleen Patrick-Goudreau
1 & 1/3 cups unbleached all-purpose flour
3 tablespoons
granulated sugar, divided
1 & 1/2 teaspoons
baking powder
1/2 teaspoon
salt
5 tablespoons
non-hydrogenated nondairy butter, melted.
1/2 cup
nondairy milk
1-2 tablespoons
nondairy milk or 1-2 tablespoons non-hydrogenated, nondairy butter melted, for
brushing to of dough
Filling
4-5 cups
blueberries
1/2 cup
granulated sugar
2 tablespoons
unbleached all-purpose flour
1 teaspoon
grated lemon or lime zest
Preheat the oven to 375 degrees. Have ready an ungreased 8 –r 9” square baking pan or 8x10”
rectangular baking pan at least 2 inches deep.
To make the biscuit dough, combine the flour, 2 tablespoons
of the granulated sugar, the baking powder and salt. When completely combined, add the nondairy butter and
milk. Stir just until it forms a
sticky dough. Set aside.
To make the filling, wash and pat dry the blueberries. In a large bowl, combine them with the
sugar, flour and lemon zest., if using. Spread evenly in the baking dish.
Using a tablespoon, scoop the dough over the fruit. There will be just enough to cover the
fruit. Either leave the dough in
shapeless blobs on the fruit or spread it out. Brush the top of the dough with the remaining 1-2 tablespoons
milk or butter and remaining 1 tablespoon sugar. Bake until the top is golden brown and the juices have
thickened slightly. 45-50 minutes. Let cool for 15 minutes before serving.
NOTE: If you
want a flakier dough, the vegan butter should be cold and cut in until the
dough resembles coarse bread crumbs.
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